食品中微生物的计数：五种方法的比较研究
Enumeration of micro-organisms in food: a comparative study of five methods.
作者信息
Kramer J M, Gilbert R J
出版信息
J Hyg (Lond). 1978 Aug;81(1):151-9. doi: 10.1017/s0022172400053857.
Abstract
Five methods for the enumeration of micro-organisms in food (pour plate, surface spread plate, surface drop, agar droplet, and microdilution) were used in parallel to examine 100 samples selected from a wide range of food products. Statistical analyses of the results showed that the regression and correlation coefficients between the methods were highly significant; the lowest correlation coefficient derived for any pair of methods was 0.979. A variation in count between the methods of less than 0.5 log10 cycles was given by 98% of the samples. Analysis of the operation times and material requirements of each method showed that substantial savings in cost, time, space and support labour were achieved with the microdilution and agar droplet techniques as compared with the conventional pour plate and spread plate methods.
摘要
采用五种食品中微生物计数方法（倾注平板法、表面涂布平板法、表面滴加法、琼脂滴加法和微量稀释法）同时检测从多种食品中选取的100个样本。结果的统计分析表明，这些方法之间的回归系数和相关系数高度显著；任意两种方法之间得出的最低相关系数为0.979。98%的样本在各方法之间的计数差异小于0.5个对数10周期。对各方法的操作时间和材料需求分析表明，与传统的倾注平板法和涂布平板法相比，微量稀释法和琼脂滴加法在成本、时间、空间和辅助人力方面大幅节省。
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